Saveur

This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac. Heat 3 tbsp. olive oil and 3 tbsp. butter in a large pot over medium-high heat. Add 1 finely chopped medium yellow onion and 1 cored, seeded, and finely chopped medium green bell pepper and cook until softened, 8–10 minutes. Add 1 lb. ground beef, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. paprika, 1 tsp. crushed red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, until lightly browned, 5–6 minutes. Add one 28-oz. can whole peeled tomatoes (with their juice), crushing them with your hands. Add two 15-oz. cans tomato sauce, 2 tsp. sugar, and 1⁄4 tsp. ground cinnamon and stir well. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce has thickened, 45–50 minutes. Meanwhile, bring a large pot of salted water to a boil. Add 1 lb. dried elbow macaroni; cook until soft, about 10 minutes. Drain macaroni and rinse with cold water. Transfer macaroni to pot of sauce; stir well. Season with salt and freshly ground black pepper to taste. Cook, stirring occasionally to meld the flavors, about 10 minutes more. Serves 6.

This article was first published in Saveur in Issue #101